Monday, June 30, 2014

Thursday, June 26, 2014

Spices and the Lunar Tide : - TO THE MOTHERS

डोटर्सज़ ऑफ द सॉल्स्टास 

ऑफ़ द  सोल 

Wednesday, June 25, 2014

Monsoon Curry with Sattvic Perfume

Above are main ingredients

If possible you can add

5 curry leaves
1 spoon Tamarind Paste


Heat 2 Heafty Tablespoons of Ghee/Oil of Anychoice exept Olive Oil and Coconut Oil  - Preferably Canola, Sunflower or Vegetable oil. Let it get really hot, and then fry Curry leaves, garlic and dried red chilly for 3 minutes. Stir, and keep children away from the vicinity, as the ingredients may splutter far!!

In the same hot passionate concoction, fry the tomatoes, stir occasionally. 2 minutes
The oil starts becoming unmanageable. At this point, add onions and let them soak the oil. Here is a good time to add salt, be generous. As this is the base of your dish, and it must be full bodied when infusing the rest of the items to complete a satisfying taste.

Mix the onions well in the oil for the last 2 minutes on high heat. This helps the oil to completely infuse and integrate into the taste we are looking for. Little divine elements of every ingredient is now forming, the heat of the chillies, the sourness of the tomatoes, the pungent flavour of the garlic and the peace and sweetness of the onions are a very important journey on the high heat road of transference.

Sattvic Perfume

Now add  4 generous tablespoon heaps of this weeks curry paste. Made in collaboration with Carolyna  Meade.
 Mix one last time. 

Medium Heat

Add 3 cups of water and let all of this come to a boil. 
At this point, add 1 teaspoon of tamarind paste, diluted in 1 cup of warm water. 

Let it boil for 10 minutes. 

If you are cooking tofu or fish. You can add this in the last 5 minutes of cooking. 


If you are cooking potato, kumara, tempeh or any other vegetable that takes long. Then cook this mixture for 5 to 10 minutes. 

Turn off the heat, and add 80 ML or 1/3rd cup of coconut milk. 

When done, either eat with rice or Danny's Wholegrain Pita that I have discovered at John Wok, its in the freezer at the back where the blueberries are!!!

Enjoy Neelima's Kitchen | Limited Artisan Curry Paste. 
Love from the fragrant kitchens of Whaingaroa

Wednesday, June 18, 2014


“Tripura’s themes are religious devotion, forgiveness, relationships, kindness, truth, spirituality, patience and restoration. Her symbols are gold, silver and iron.  In Jainism Tripura is the great mother who lives in three metallic cities (gold, silver, iron) that represent the heavens, the air, and the earth (or body, mind, and spirit). She unites these three powers within us for well-balanced spiritual living that reflects good morals and proper action.

“Tripurasundarĩ (‘Beautiful (Goddess) of the Three Cities’) or Mahã-Tripurasundarĩ (‘Great Beautiful (Goddess) of the Three Cities’), also called oaśĩ (“Sixteen”), Lalitã (‘She Who Plays’) and Rãjarãjeśvarĩ (‘Queen of Queens, Supreme Ruler’), is one of the group of ten Goddesses of Hindu belief, collectively called Mahavidyas

 This week 9 curry pastes were made in 3 variations. Hot, Medium and Soft for the varying in Spiciness.  



Ingredients to Serve 4 people

Main Ingredient for this paste could vary from chickpeas, potatoes, cauliflower or fish

2 Cups Main Ingredient
2 Medium Onions
1 Bunch Coriander/Cilantro
1 Table Spoon Butter/Canola Oil/Ghee
½ Can of Coconut Milk
1 Bottle Curry Paste


Medium to High Flame
Heat the butter till it melts\ oil and add onions, 3 pinches of salt and sauté till onions become a little transparent. 5 minutes, keep stirring. Then add the entire bottle of Curry Paste.

Medium Flame
 Mix and stir till all the paste is completely integrated into the onions and tomatoes. Then add the main ingredient and mix for 1 minute. Add 1 full cup of water and one teaspoon of salt to the entire mixture and cover the pot. Boil

High Flame
And cook for 10 minutes

Low Flame

Open the pot and mix to make sure that the main ingredient is getting cooked. Depending on how you prefer the consistency of the curry, you can cook on low flame for another 10 minutes if it is a though ingredient like potato or chickpea. Pour the coconut milk and stir for not more than 3 minutes. Serve with chopped coriander sprinkled for garnish.


Lord Shiva annihilating Skanda, the messenger of love. 
Read full tale here 
Tithi : - Shasthi

The Moon has 16 kalas, or phases. Out of these 15 are visible to us and the 16th is beyond our visibility. The 16 kalas are: 1.Amrita, 2.Manada, 3.Poosha, 4.Tusthi, 5.Pusthi, 6.Rati, 7.Dhruti, 8.Sasichini, 9.Chandrika, 10.Kanta, 11.Jyostna, 12.Shree, 13.Preeti, 14.Angada, 15.Poorna and 16.Poornamruta.

  These 16 kalas are ruled by the 16 Nitya Devis. They are called Shodasa Nityas. They are: 1.Maha Tripura Sundari, 2.Kameswari, 3.Bhagamalini, 4.Nityaklinna, 5.Bherunda, 6.Vanhivasini, 7.Maha Vajreswari, 8.Shivadooti (Roudri), 9.Twarita, 10.Kulasundari, 11.Nitya, 12.Neelapataka, 13.Vijaya, 14.Sarvamangala, 15.Jwalamalini and 16.Chidroopa (Chitra). Out of these, the first one, Maha Tripura Sundari is the Devi Para Shakti herself, and hence the kala ruled by her is not visible to the normal mortals. Hence we see only the other 15 kalas or phases ruled by the other Nityas. In the Sri Chakra these 15 nityas are present in the innermost circle, and the Devi is in the central Bindu.